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Test Kitchen Approved

Brunswick Stew with Shredded Chicken

Recipe By Adapted from Southern Living’s Ultimate Book of BBQ

Recipe By Adapted from Southern Living’s Ultimate Book of BBQ

This southern stew may have originated in the town of Brunswick, Georgia, in 1898. Or it may have been created in 1828 in Brunswick County, Virginia. Wherever it was born, its still a popular dish on BBQ menus across the South today. Each region has its own version of a recipe, most featuring corn, lima beans, tomatoes, and whatever leftover BBQ protein happens to be on hand.

Serving Suggestions

Serve with sour cream and cornbread.

Recipe Notes

*To add more smoky BBQ flavor, try using our Hickory Smoked Sea Salt and Whiskey Barrel Smoked Black Pepper for the salt & pepper.

Ingredients

2 Tbsp. vegetable oil

2 yellow onions, diced

2 lbs. boneless, skinless chicken breast

0.15 each *3 cups chicken broth

1 (28 oz.) can crushed tomatoes

1 (16 oz.) package frozen corn

1 (9 oz.) package frozen baby lima beans

1 cups ketchup

2 Tbsp. brown sugar

2 Tbsp. prepared yellow mustard


2 Tbsp. apple cider vinegar




Salt & pepper to taste*

Hot sauce to taste (optional)

Savory Spice ingredients in this recipe

  • Smoked Spanish Sweet Paprika

    This popular ground pimentón’s true Spanish name is Pimentón De La Vera, dulce. These sweet red peppers, indigenous to Spain, are dried over an oak...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

    View full details
  • Worcestershire Sauce

    Say hello to your new secret ingredient! Our Worcestershire Sauce is vegan and gluten-free so everyone can enjoy it. Worcestershire Sauce is common...

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  • Woody Creek BBQ Seasoning

    This salt-free BBQ seasoning allows you to enjoy the sweet and smoky flavor of barbecue without the salt. Because it is salt-free, you can apply th...

    View full details

Directions

Heat oil over medium heat in a large Dutch oven or similar pot. Add onions and cook for 5 min., stirring occasionally. Add chicken and stir in all remaining ingredients except hot sauce. (Season with a dash of salt & pepper here, but save majority of salt & pepper for the end.) Bring to a boil then reduce heat to low; cover and cook, stirring occasionally, for 2 hours. Uncover and transfer chicken to a wide bowl or platter. Use two forks to shred chicken. Place shredded chicken back into stew. Taste and adjust seasoning, adding more salt & pepper to taste. Cover and cook for 10 more min. Stir in hot sauce to taste, or serve with hot sauce on the side.

Slow cooker method: Place all ingredients in a slow cooker and cook on low for 8 hours. Remove chicken and use two forks to shred it. Add shredded chicken back to slow cooker for about 30 min. before serving with salt & pepper and hot sauce to taste.